Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew Whitley, includes recipes like Basic Festive Bread Dough; Stollen; Schiacciata di Uva (Tuscan Harvest Bread); and Pirozhki.
by Andrew Whitley
Even in our health-conscious society, most people don't know that store-bought bread contains unnecessary additives and has little nutritional value. Professional organic baker Andrew Whitley offers a solution to this problem in Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own. The book explains the issues surrounding commercial bread production and teaches the rewarding art of baking delicious, healthy homemade bread.
Whitley shares his over 25 years of baking experience and more than 50 recipes in Bread Matters. His detailed approach walks readers through the baking process, with chapters such as Starting from Scratch, Bread—A Meal in Itself, and Easy as Pie. Also included are chapters dedicated to gluten-free baking and uses for day-old bread. The recipes are supplemented with explanations of essential tools and ingredients, tricks of the trade, and troubleshooting tips.
Previously published in the United Kingdom, Bread Matters is the winner of the 2007 International Association of Culinary Professionals award for Best Bread, Other Baking, and Sweets. The U.S. edition's recipes have been tested and Americanized.
Bread Matters dispels any qualms and myths about baking homemade bread.
From pumpernickel to sourdough, Bread Matters takes the mystery out of baking homemade bread. Its compelling case against the commercial baking industry will inspire beginners and expert bakers alike to take control of the bread they eat.
In 1976, Andrew Whitley opened his award-winning bakery near his home in Cumbria, England. Since then he has perfected the craft of bread baking, and in 2002 he founded Bread Matters, an organization devoted to improving the state of bread. He is also one of the founders of the Real Bread Campaign in Britain, which began in 2003. He still resides in Cumbria where he teaches baking classes and continues to promote bread without additives.
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This page created November 2009
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